Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard

12 INGREDIENTS • 6 STEPS • 40MINS

Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard

Recipe

4.8

6 ratings

This recipe turns my favorite roasted puttanesca sauce into a complete meal with loads of green chard and spicy shrimp. It’s such an easy sheet pan dinner, and easily adaptable for low FODMAP diets.

This recipe turns my favorite roasted puttanesca sauce into a complete meal with loads of green chard and spicy shrimp. It’s such an easy sheet pan dinner, and easily adaptable for low FODMAP diets.

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

40MINS

Total Time

$4.48

Cost Per Serving

Ingredients

Servings

4

us / metric

1 bunch

Red Chard, thinly sliced

600 g

Cherry Tomatoes, halved

1

Large Shallot, thinly sliced

2 cloves

Garlic, minced

4 Tbsp

Kalamata Olives, roughly chopped, pitted

2

Anchovy Fillets, minced

1 Tbsp

4 Tbsp

plus 2 tablespoons for the shrimp

1/2 tsp

plus 1/4 teaspoon for the shrimp

455 g

Large Shrimp, deveined, peeled

1

Lemon, freshly squeezed

1 Tbsp juice per 4 servings

1/2 tsp

Crushed Red Pepper Flakes

Nutrition Per Serving

VIEW ALL

Calories

371

Fat

20.5 g

Protein

29.4 g

Carbs

19.6 g

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Author's Notes

To make this low FODMAP, simply omit the garlic and shallot. I've had it this way, and it remains delicious!

I used whole Nicoise olives when I made this because I love the look and don't mind chewing around the pits as I eat. If you're serving this to a company, I recommend using pitted olives so no one accidentally cracks a tooth.

Cooking Instructions

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step 1

Preheat the oven to 425 degrees F (220 degrees C).

step 2

On a large rimmed baking sheet, toss the Red Chard (1 bunch), Cherry Tomatoes (600 g), Shallot (1), Garlic (2 cloves), Kalamata Olives (4 Tbsp), Anchovy Fillets (2), Capers (1 Tbsp), Olive Oil (4 Tbsp), and Sea Salt (1/2 tsp) until combined.

step 2 On a large rimmed baking sheet, toss the Red Chard (1 bunch), Cherry Tomatoes (600 g), Shallot (1), Garlic (2 cloves), Kalamata Olives (4 Tbsp), Anchovy Fillets (2), Capers (1 Tbsp), Olive Oil (4 Tbsp), and Sea Salt (1/2 tsp) until combined.

step 3

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